Rosalie's of Cowes
Beautiful handmade products for you and your home

Teriyaki Salmon, Vegetable Rice & Spicy Courgette Crisps

Teriyaki Salmon, Vegetable Rice & Spicy Courgette Crisps
By Rosalie Rosalies of Cowes

What you will need: (For 2 People)

An average sized cup of rice 

Two carrots, thinly sliced into strips 

Two large handfuls of spinach, washed 

Two large fillets of salmon 

The Garlic Farm Teriyaki Sauce, 6 tablespoons

One medium courgette, sliced

2 boiled eggs 

Four sugar snap peas, finely chopped or two springs onions, diced 

The Garlic Farm Sea Salt, Pepper & Garlic grinder, approximately two teaspoons

Paprika, approximately two teaspoons 

Oil or butter of your choice, approximately 2 tablespoons. 


The Method:

Boil a pan of water and add the rice and sliced carrots. Lightly pan fry your salon fillet's on each side. Then place into a baking dish with 3 tablespoons of Teriyaki Sauce on top of each fillet. Bake for 15 mins on a medium heat or until cooked to your liking. Take a frying pan and two tablespoons of the oil or butter of choice, 2 teaspoons of sea salt, pepper & garlic and the same of paprika. Add you sliced courgette to the pipping hot pan and fry until cooked through and crispy, turning frequently. After ten minutes into your salmon cooking add the spinach and two uncooked, uncracked eggs to your boiling rice and carrots. I find this last five minutes makes for perfectly cooked running boiled eggs. To serve spoon your rice onto an plate, followed by your crispy courgettes and salmon with teriyaki sauce, stacking one onight top of the other. Peel your boiled eggs and break each one on top of your dish. Finish off with either sugar snap peas or spring onions, sprinkled artistically over the top. (Because we are all top chefs at heart! Ha!) Then simply serve and watch your friends and family's mouths drop open at your greatness! Rx 

Added Monday, 18th April 2016
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